RVJedeye Cheffing it Up: A New Year’s Feast!

Happy New Year! The roaring 20s 2.0 are here and I’ve got a great meal to ring in the new year for you. Something fun, easy to do and very tasty! How about an Asian Glazed Flat Iron Steak… Crack Baked Potato… and Mixed veggies all with a great beer! Who’s with me?

Recipe:

Ingredients – Flat Iron Steak, Russet Potato, Baby Carrots, Zucchini Squash, Mushrooms, Soy Sauce, Water, Olive oil, Sour Cream, bacon fat

Spices – Minced Garlic, Brown Sugar, Ground Ginger, Salt, Pepper, Cumin, Old Bay, Brown Sugar

First, let’s do up your marinade for your flat iron steak. Take a tablespoon of brown sugar, a teaspoon of ground ginger, cumin, pepper and minced garlic. Combine that with a half a teaspoon of sea salt, a tablespoon of olive oil and two tablespoons soy sauce. Place your marinade and meat into a storage bag and set aside for two hours or overnight if possible.

Next, with the grill going, lotion up a russet potato with olive oil. Make sure you poke holes into the potato first and then after rubbing down the potato, sprinkle Old Bay all around it and drop it right onto the grill to start cooking. 

Here’s a little tip to help cook it quicker and all of the way though, I will poke holes in the potato and put it in the microwave for 2-4 minutes to cook internally before adding the olive oil and Old Bay before placing it on the grill. This will cut down on your cooking time and help make sure your potato is cooked through.

The potato will take the longest to cook. About 25 minutes in, you want to take your meat out and have it come to room temperature, before putting it onto the grill.

Once the meat is on, I quickly mix up a tablespoon of butter and water in a small sauce plan and start to heat. To that pan I’ll add in two tablespoons of brown sugar, a tablespoon of ground ginger and a teaspoon of minced garlic and stir. As it heats, add in two tablespoons of soy sauce. Mix everything down, until you get a thick consistency.

As the meat cooks on the grill, brush the glaze onto the meat… cook, then turn over and glaze again. I will do this three to four times before pulling the meat off of the grill.

In a larger pan, add in some bacon fat or a teaspoon of olive oil and start to cook down some baby carrots. 2-3 minutes in, add the rest of your vegetables, mushroom and yellow zucchini squash. Finish by adding in about two to three tablespoons of your glaze that you mixed up for the steak to tie in everything,

After the meat has rested, pull your potato from the grill, split, add in some butter, sour cream and Old Bay. Plate up the rest, poor yourself a Fosters Beer and kick off your new year with a dynamic meal!

Season 5 of the “New RV Adventures of RVJedeye” kicks off on Sunday March 1, 2020. And the remember, new content here, all over Social Media @RVJedeye and on my blog @RVJedeye.com, EVERY Sunday!

EPISODE LINKS:

Reed Bingham State Park

SOCIAL MEDIA:

Hope you like the episode and if you do, subscribe, share the link and as always, I love to read your comments below. And to continue to follow the adventures, you can find me online at: 

Blog: https://rvjedeye.com

YouTube: https://www.youtube.com/channel/UCFdHfM_uZjZlG6m5gpwFWBg?view_as=subscriber

The “Twitter”: https://twitter.com/RVJedeye

The “Gram”: https://www.instagram.com/rvjedeye/

The “Facebook”: https://www.facebook.com/RVJedeye/?ref=bookmarks

Reddit: https://www.reddit.com/user/RVJedeye

Pinterest: https://www.pinterest.com/rvjedeye/

MUSIC:

“RV Beats”

M. David Lee III

©2017 Triple Sticks Productions

“RVing in China”

M. David Lee III

©2019 Triple Sticks Productions

“RVJedeye Theme”

M. David Lee III

©2016 Triple Sticks Productions


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